Rhubarb Strawberry Summer Pudding Recipes

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AWESOME RHUBARB-STRAWBERRY PUDDING



Awesome Rhubarb-Strawberry Pudding image

I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.

Provided by kkelly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

3 cups diced fresh rhubarb
2 cups diced fresh strawberries
½ cup white sugar, divided
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup white sugar
⅔ cup butter, at room temperature
1 large egg
½ teaspoon almond extract
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
  • Spoon batter evenly over rhubarb mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 35.8 g, Cholesterol 51 mg, Fat 15 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 183.5 mg, Sugar 21.2 g

RHUBARB STRAWBERRY SUMMER PUDDING



Rhubarb Strawberry Summer Pudding image

Make and share this Rhubarb Strawberry Summer Pudding recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 lb rhubarb, trimmed and cut into 1/4 inch pieces (3 cups)
3 cups strawberries, hulled and quartered
1 cup sugar
1 1/2 teaspoons grated lemons, zest of
21 slices thin-sliced white bread, crusts trimmed (such as Pepperidge Farm)
strawberries or mint leaf (to garnish)

Steps:

  • In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
  • Bring to a simmer, cover and cook over low heat for 3 minutes.
  • Set aside.
  • For each of six 3/4 cup capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin.
  • Place a bread circle in the bottom of each ramekin.
  • Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit.
  • Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
  • Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
  • Wrap each pudding in plastic and set three of them on a plate.
  • Stack the other three puddings on top of them.
  • Set something small, round and heavy on top of each pudding stack to weigh it down.
  • Refrigerate overnight.
  • To serve, remove weights and unwrap the ramekins.
  • Run a small knife around the inside edge of each one and invert onto dessert plates.
  • Garnish with red currants, strawberries or mint.
  • Serves 6.
  • 170 calories per serving.
  • Eating Well.

Nutrition Facts : Calories 396.9, Fat 3.2, SaturatedFat 0.7, Sodium 598.9, Carbohydrate 85.8, Fiber 4.6, Sugar 41.1, Protein 7.7

STICKY RHUBARB & STRAWBERRY SPONGE PUDDING



Sticky rhubarb & strawberry sponge pudding image

This steamed sponge basin pudding drizzled with fruit sauce and chunky rhubarb will feed a crowd in fine fashion

Provided by Good Food team

Categories     Dessert, Dinner, Supper, Treat

Time 1h37m

Number Of Ingredients 9

140g rhubarb , cut into chunky lengths
2 tsp golden caster sugar
8 tbsp strawberry conserve
140g self-raising flour
140g golden caster sugar
1 tsp baking powder
2 eggs
3 tbsp milk
¼ tsp vanilla essence

Steps:

  • Lightly butter a 1.2-litre pudding basin. Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1½ mins, until the rhubarb is just beginning to soften. (Alternatively, cook for 5 mins in a small saucepan, until the sugar has dissolved and the rhubarb softens slightly.) Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.
  • Put all of the sponge ingredients in a large bowl, then beat with an electric whisk for 1 min until light and creamy. Spoon into the basin, taking care not to dislodge the rhubarb, then smooth the top.
  • Lay a large sheet of greaseproof on top of a piece of foil the same size. Butter the paper, pleat in the middle and cover the pudding. Tie tightly with string under rim of basin, then trim, scrunching foil up around the paper to make it watertight. Place the pudding in a large saucepan on an upturned saucer. Pour justboiled water to halfway up the basin, cover, then steam for 1½ hrs. Check the water level every 30 mins or so and top up if you need to. To test when the pudding is ready, unwrap and insert a skewer into the sponge. It should come out clean with no trace of raw mixture.
  • Just before serving, heat reserved rhubarb juices with the remaining conserve in a small saucepan or in the microwave until bubbling. Turn out the pud, drizzle the hot sauce over the top and enjoy with custard. To make ahead, leave the pud in its basin to cool, then recover and chill. Steam for 20 mins, or invert onto a heatproof plate and microwave on High for 5-10 mins to warm through.
  • To make individual puddings: Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Divide the rhubarb topping between 6 lightly greased 200ml dariole moulds, then top with the sponge mixture. Smooth over the surface and loosely cover each pudding with some buttered foil, scrunching around the sides to give the sponge room to rise. Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds. Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean. Serve with the extra rhubarb and strawberry syrup.

Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.93 milligram of sodium

STRAWBERRY SUMMER PUDDING



Strawberry Summer Pudding image

Provided by Jacques Pepin

Categories     easy, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 4

1 1/4 pounds (about 1 1/2 pints) ripe strawberries
1/2 cup sugar
6 ounces white bread
1 cup sour cream (optional)

Steps:

  • Clean and hull the strawberries. Cut 12 of them into thin slices (about 1 1/4 cups), and mix with 2 tablespoons of the sugar. Set aside.
  • Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs. Set aside.
  • Put the remaining berries and the sugar in the processor bowl and process until smooth. Transfer to a bowl and lightly fold in the bread crumbs. Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
  • To serve, spoon reserved berry slices onto six dessert dishes. Unmold pudding on top of the berries; serve with sour cream, if desired.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams

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  • Stir together rhubarb, strawberries, sugar and lemon zest in a medium saucepan. Bring to a simmer, cover and cook over low heat for 3 minutes.
  • For each of six 3/4-cup-capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin. Place a bread circle in the bottom of each ramekin. Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit. Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top. Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit. Wrap each pudding in plastic and set three of them on a plate. Stack the other three puddings on top of them. Set something small, round and heavy on top of each pudding stack to weigh it down. Refrigerate overnight.
  • To serve, remove weights and unwrap the ramekins. Run a small knife around the inside edge of each one and invert onto dessert plates. Garnish with red currants, strawberries or mint.


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